Zucchini Parmesan Balls Food

ZUCCHINI PARMESAN

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
• Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
• Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
• Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
• Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
• Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
• Repeat this procedure to use up all the zucchini.
• Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
• MANGIA!

EIGHT-BALL ZUCCHINI PARMESAN

Steps:

• Preheat oven to 350°F.
• Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
• Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
• Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
• Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
• Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
• Heat olive oil in a large nonstick skillet over medium heat.
• Add spinach mixture; cook 3 minutes, stirring occasionally.
• Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
• Remove from heat; stir in breadcrumbs.
• Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
• Sprinkle evenly with cheese.
• Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.

ZUCCHINI BALLS

Steps:

• Preheat oven to 350°F.
• Lightly grease a cookie sheet.
• Mix all ingredients together in a medium sized bowl.
• Form mixture into small balls (about 1 rounded tablespoon each).
• Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°F.
• Add balls to a marinara sauce and simmer, covered, for 30 minutes.
• Check during simmering to see if more sauce needs to be added.
• Serve with pasta and sauce.
• **NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.

ZUCCHINI PARMESAN BALLS RECIPE

Steps:

• Preparation Time: 10 minutes Cooking Time: 20 minutes Grate the zucchini. -Mix the grated zucchini, egg, gluten free flour, parmesan cheese and stir good until you get uniform mixture. -Form the mixture into balls. -Get a baking sheet and cover with parchment paper, cook for twenty minutes at a temperature of 220 degrees.

BAKED ZUCCHINI BALLS (GLUTEN-FREE)

Steps:

• Grate the zucchini using a grater or food processor.
• Place the grated zucchini in a bowl, add a little bit of salt and set it aside for 30 minutes.
• Squeeze the water from the zucchini as much as possible.
• Preheat the oven to 400°F/200°C degrees. Line an oven tray with aluminum foil and spray some oil.
• Add Parmesan cheese, bread crumbs, egg, herb, salt and pepper and mix well.
• Form the mixture into small balls.
• Coat the balls with flour and dust off excess flour.
• Bake in the oven for about 20 minutes.
• (Optional) Broil a few minutes to brown the balls. Be careful not to burn the balls.
• Infuse love and serve immediately with your favorite sauce.